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Potato, dill and mustard salad

This is a great potato salad to serve whether it’s a hot summer lunch or a Boxing day spread – the dressing is delicious, yes it’s got my favourite herb of the moment – dill in the dressing, the taste and smell of which is just synonymous with summer. The salad is best made with salad potatoes that do then hold their shape on cooking – no need to peel.

I have been growing lots of dill in the herb garden, as you can see I have grown it with ammi majus, which has a beautiful white flower – the two together just look wonderful as cut flowers in the house, the seeds for both are available from Sarah Raven.

Potato, dill and mustard salad

Serves 6

1kg freshly dug new potatoes

1 tbsp caster sugar

1 tbsp white wine vinegar

2 tbsp Dijon mustard

1 egg yolk

150ml vegetable/groundnut oil

1 tbsp chopped dill

salt and pepper

Cut the potatoes to roughly the same size and bring to the boil in salted water, the fresher the potatoes the shorter the cooking time. straight from the garden they shouldn’t take much more than 5 minutes. Cook so a little al dente, they will keep cooking even once drained.

Combine the caster sugar, vinegar, Dijon mustard and egg yolk with a whisk and then gradually whisk in the oil from a slow stream. The dressing should be the consistency of mayonnaise, if it appears a little thin then add another egg yolk and whisk. Add the chopped dill and season to taste.

Combine with the drained potatoes whilst the potatoes are still warm.

Decorate with chive flowers, micro cress or baby salad leaves.

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One comment on “Potato, dill and mustard salad”

Liz Norris

05 Aug 2013

Hi, we made this salad to go with roast chicken and it was absolutely gorgeous! I thought I didn’t like mustard but this Dijon mustard was wonderful. We decorated it with pansies as we didn’t have any chive flowers and it looked very pretty and appetising. Thanks.